FRIED ZUCCHINI FRITTERS

1 medium zucchini, grated and squeezed to remove liquid

½ onion

2 tab. fresh or dried parsley

Scramble with above:

2 eggs

¼ cup Parmesan Cheese or shredded Pepper-Jack Cheese

1¼ cup flour

1 tea. sugar

1 tab. baking powder

pinch cumin, opt.

Drop by spoon in hot oil; brown. Turn to brown other side. (Try

beating egg whites and fold in last.) Remove with slotted spoon. Place on paper towel to drain.

VEGETABLES IN BEER BATTER

1¼ cup beer

1 1/3 cups flour

2 tab. grated Parmesan Cheese

1 tab. chopped parsley

dash of garlic powder

1 tab. olive oil

2 egg yolks, beaten

2 egg whites, stiffly beaten

Let beer stand at room temperature for 45 min. or until flat. Combine flour, Parmesan Cheese, parsley and garlic powder. Stir in olive oil, yolks and flat beer. Beat until smooth. Fold in stiffly beaten egg whites, Dip vegetables in batter; fry in deep hot fat. Drain on absorbent paper. Makes 3 cups